Wild Mushroom Risotto with Salametti Crumble | Recipes | Schneiders
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Wild Mushroom Risotto with Salametti Crumble

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Wild Mushroom Risotto with Salametti Crumble

Risotto is a sophisticated and delicious main dish with incredible taste and texture. The rich flavours of asparagus and mushrooms are the perfect backdrop for the zesty, peppery tang of our Italian Dry Salametti. Use this hearty meal as the focal point for an Italian feast, including our Hot Capocollo Salad, bruschetta, and a glass of Chianti.


1 teaspoon vegetable oil

½ cup diced Schneiders® Italian Dry Salametti

1 teaspoon olive oil

1 small shallot, diced

⅔ cup Arborio rice

2 cups chicken stock (plus extra to finish)

1 cup of mixed mushrooms (king oyster, morel, chanterelle) sautéed and reserved

½ cup asparagus, thinly sliced

½ cup sweet peas, fresh or frozen

1 tablespoon unsalted butter

¼ cup parmesan cheese, finely grated

2 tablespoons Italian parsley, coarsely chopped

In a small pan on medium heat, add vegetable oil and salametti and cook until the edges turn golden and it is lightly caramelized; approx. 3 minutes.  Place on a paper towel to drain excess oil. Roughly chop & reserve.

In a medium pot on medium-low heat, add olive oil and shallot and cook until the shallot is soft. Add the rice and lightly toast for 1-2 minutes. 

Gradually add chicken stock to the rice to barely cover the grains. Cook rice per package instructions to desired doneness.

Add asparagus, peas, mushrooms and stock if needed.  Stir and bring to a boil. Take pot off the heat, add butter, cheese and parsley. Adjust seasoning with salt and pepper and top with salametti crumble.